by johamlet

It all started with leftovers. Not those things that sit in Tupperware containers in the back of your refrigerator for too long, growing mold because you didn’t want to eat the same thing on Monday as you did on Saturday. Maybe that’s just me. But it did all start with leftovers. The type that isn’t prepared. That one ingredient that you buy for one recipe but the recipe only calls for about a quarter of the container so now you’re stuck with a lot of buttermilk. That’s what happened to me, at least. And during the Holidays, of all times. What joy!

by lyzpfister

My housemates and I have decided to start up a less-than-innovative tradition within our group of friends: Brunch. Sunday Brunch, to be more exact. Sunday Brunch Potluck style to be precise. We figure that food is the best reason to come together, our house the best location, and Sunday the best time to prepare for the upcoming week.

As I said, this tradition is nothing new. In fact, we are rapidly approaching the 115th anniversary of the first publicized use of “Brunch.” Back in 1895, an Englishman, Guy Beringer, pleaded to the general readership of Hunter’s Weekly to delay breakfast and combine it with the mid-day meal. Unbeknownst to us, there were reasons other than as an excuse for gathering during the first push to popularize this meal. Beringer’s main arguing point for creating a conjoined meal rested largely on the goings on the night before; he wanted to drink more, until later, and not feel bad about it. In fact, Beringer also became revolutionary by suggesting that alcoholic drinks be taken with Brunch, which spawned (not until later) the birth of the Bloody Mary and mimosa.